If you haven’t jumped on the avocado bandwagon in the last decade, you’ve been living under a rock.
Of course, avocados aren’t new to the food world, but with their uber-healthy profile now more widely known, they’ve moved full-steam ahead in the spotlight.
Loaded with an array of ultra-healthy fats, potassium like whoa (more than twice what a banana offers), and 10-13g of fibre per fruit, the only surprise is that it hasn’t happened sooner. Pair all that goodness with a soft, creamy, and super tasty flesh and it’s a game-changer.
Known around these parts as Mother Nature’s butter, avocado makes for a fantastic spread (sandwich heaven), a rich and creamy dip (hello guacamole), or a tasty topping for everything from pizzas to omelets.
If that weren’t already enough, these tacos offer avocado the chance at a starring role. Coated in Mexican-inspired crispy panko, tucked into a soft leaf of bib lettuce, and drizzled with chile-lime mayo, these tacos will have you looking at the avocado in a new light.
Oh, the possibilities!
Crispy Avocado Tacos with Chile-Lime Mayo
Serves 2, but the recipe is easy doubled
- 1 large ripe, but still firm avocado
- 1 egg
- ½ cup panko, regular or GF
- ½ tsp Mexican oregano, or regular oregano if you donâ€™t have it
- Generous pinch of cayenne
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup mayo (go vegan here)
- Juice of half a lime, about 1 Tbsp
- ½ tsp honey or maple syrup
- ½ tsp chile powder
- 2 Tbsp water
- Pinch of salt, or to taste
- Butter lettuce leaves, for serving
- Peppery sprouts for serving, optional
- Preheat oven to 400°C.
- Wash and dry the butter lettuce leaves and set aside.
- Cut the avocado in half, remove the seed, and peel the skin off. Slice each half into 4 wedges.
- In a small bowl, combine the panko, oregano (break it up between your fingers as you’re putting it in), cayenne, garlic powder, salt, and pepper. In another bowl, whisk the egg. One at a time, dip each wedge into the egg mixture, then press into breadcrumb mixture. Transfer to a baking sheet lined with parchment paper. Bake until crispy, rotating halfway through, about 10 to 12 minutes.
- While the avocado is baking, combine the mayo, lime juice, honey, chile powder, water, and salt in a small bowl and stir to combine. Set aside.
- Season the avocado with more salt, if desired, and serve inside the lettuce leaves topped with chile-lime mayo and peppery sprouts, if desired.
To err is human; to eat avocados like this, divine.